Prepare all ingredients for use.
Melt the butter in a pan and remove from the heat.
Wash the herbs, shake dry and pluck the leaves from the stalks. Pour the vinegar and wine into a pan.
Add the herb stalks and bring to the boil.
Put the herbs on a cutting board.
Finely chop the herb leaves.
Crush the peppercorns, add to the pan and let the liquid reduce to about 80ml.
Place the egg yolks in a heatproof bowl and pour in the reduced liquid through a sieve, whisking.
Set the bowl over a pan of hot water and whisk the sauce until creamy.
Bring to a creamy sauce while constant stirring.
Remove from the heat and add the warm melted butter, first in drops, then in a thin stream, until the sauce is shiny and creamy.
Mix in the herbs and season with salt and pepper.